Yeast Free Classic Saltine Crackers
Crackers this thin and salty are genuinely satisfying to make from scratch, and the result is a light, crispy square with just the right amount of flaky sea salt on top. Because so many store-bought crackers rely on yeast for lift or flavor, finding a reliable option can be trickier than it sounds — but this recipe skips it entirely, using baking powder instead to keep things simple and clean. The cold shortening or butter gets worked into the flour until sandy, which is the key to that delicate, snappy texture you want in every bite. Rolling the dough as thin as possible — nearly translucent — is what separates a truly crisp cracker from a dense, bready one, so don't rush that step. Docking each square with a fork keeps them flat and gives them those classic little holes that make homemade saltines look every bit as good as the boxed version. A final brush of melted butter before baking adds a subtle richness that takes the flavor over the top. These are perfect alongside soup, topped with cheese, or eaten straight off the cooling rack while they're still warm.
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- 1 tsp fine salt
- ½ tsp granulated sugar
- 3 tbsp vegetable shortening butter or unsalted butter, cold butter and cut into small pieces
- ½ cup cold water
For brushing
- 1 tbsp unsalted butter, melted
For topping
- ½ tsp flaky sea salt or coarse salt
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, fine salt, and sugar until evenly combined.
- 2
Add the cold shortening (or butter pieces) to the flour mixture and work it in with your fingertips until the mixture resembles coarse, slightly sandy crumbs with no large pieces remaining.
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